Cantonese Bak Chang – 广式肉粽

Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Chang!

The Cantonese Bak Chang is chock-a-block with savoury goodness. Our version features eight different types of ingredients for its filling, including luscious chunks of pork belly marinated with eight condiments, and of course mung beans – the traditional must-have ingredient for the Cantonese Bak Chang.

Together with the fried dried shrimp, mushrooms, chestnuts, dried scallops, dried oysters and the classic salted egg yolk, every mouthful of this Bak Chang is sure to give you a burst of traditional flavour that we all love with our rice dumplings.

This recipe completes the series of recipes we wanted to share with you for the Dragonboat Festival this year. Be sure to post or send us photos of how your rice dumplings have turned out, and let us know what other recipes you would like us to feature next round!

#themeatmensg #simple #delicious

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Servings: 12

Time: 5 hours

Skill: Intermediate

Ingredients:

500g glutinous rice

300g pork belly

12 salted egg yolks

12 dried scallops (soaked for 30 minutes)

12 dried oysters (soaked for 30 minutes)

12 small dried Chinese mushrooms (soaked for 30 minutes)

12 small dried chestnuts

100g mung beans

⅛ tsp salt

50g dried shrimp

50g shallots (minced)

30g garlic (minced)

4 tbsp oil

1½ tsp salt

2 tbsp Hua Tiao wine

1 tbsp light soya sauce

½ tbsp dark soya sauce

1 tsp 5 spice powder

24 Bamboo leaves

Hemp strings

Marinade for pork:

½ tsp sugar

½ tbsp light soya sauce

1 tsp 5 spice powder

2 tsp Hua Tiao wine

2 tsp ginger juice

2 tsp oyster sauce

⅛ tsp white pepper

1 tsp sesame oil

Steps:

Soak bamboo leaves overnight. The next day use a sponge to lightly wipe the dirt of it. Rinse and place in a container.

Wash 500g glutinous rice until the water runs clear. Place glutinous rice in water and soak it overnight. Drain rice before use.